This vegan gravy is perfect to accompany everything from mashed potatoes to a lentil roast for Christmas. I made this recipe for my youtube channel for Christmas, but I hope it can help you to have a nice meal all year around. Because I am here to help you not miss out on the lunch or dinner table for any celebration. And not just to not miss out, but to have the most delicious and beautiful options at Christmas or Thanksgiving table and help your family and friends understand that being vegan can be easy.
A delicious and healthy option to accompany various preparations, from simple grilled tofu to more elaborate dishes like vegan Beef Wellington or a vegan Christmas roast. In addition to being a good choice because it's vegan, it could also be made gluten free, has an incredible flavour and is easy to make. Combining ingredients such as red wine, mushrooms, onions, and bay leaves, it's a perfect option for those looking for a tasty and healthy sauce. Try it and surprise your guests this holiday season!
Recipe Video:
Ingredients:
1 cup red wine
3 cups water
2 onions
2 cubes of low-sodium vegetable broth
3 tablespoons soy sauce
2 bay leaves
1 large carrot or 2 small ones
1 tablespoon of tomato paste
2 tablespoons balsamic glaze
1 celery stalk
15g dried shiitake mushrooms
30g vegan butter
1/2 tablespoon brown sugar
3 tablespoons or 30g of wheat flour or rice flour
1 to 2 tablespoons oil
Salt to taste
Directions:
First, dissolve the vegetable broth cubes in the water, add the dried shiitake mushrooms and set aside. If you don't want to use vegetable broth cubes, you can use homemade vegetable broth and add the mushroom directly to it.
In a small saucepan, melt 30g of vegan butter. If you can't find vegan butter in your city, you can use vegan margarine, or make your own vegan butter using a recipe that I'll leave above. But if you want to use oil or olive oil, that's okay too, this is a recipe that accepts many modifications.
After the butter has melted, turn off the heat and add 3 tablespoons or 30g of flour, stirring constantly until a paste forms.
Cut all the vegetables. Don't worry about cutting them too small or making them look nice because these vegetables will only serve to give flavor to the sauce.
Now with a little oil, sauté all the vegetables together with the bay leaves. When the onion edges become toasted, add the vegetable broth with the mushrooms, (slowly) all the other ingredients, and the flour paste we made with the butter.
Mix well to dissolve the paste, and when it starts to boil, reduce the heat, cover the pan, and let it cook until the carrots are very soft.
Strain everything and season the sauce with salt to taste.
Now last year's Christmas recipe is complete, and guess what? This sauce also goes well with the vegan Beef Wellington that I taught you last Christmas! So if you want to check out this and other vegan Christmas recipes, I'll leave my vegan Christmas recipe playlist here, and if I were you, I'd subscribe to the channel so you don't miss the next recipes, and you can create your own beautiful and chic Christmas table that no one can fault! And without confrontation, without arguing at the Christmas table, with delicious food, we can remove prejudice about veganism.
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